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NZ Food Safety US 167 study materials
NZ Food Safety US 167 study resources

NZ Food Safety US 167 practice questions

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Question 1Practise food safety methods in a food business under supervision

Under the New Zealand Food Safety framework, which document sets out the legal requirements a food business must meet for the food it produces and sells?

  1. A food control plan or national programme registered to that business Correct answer.
  2. A customer feedback form collected at the counter
  3. A supplier's promotional brochure describing product quality
  4. A personal CV listing the food handler's previous kitchen jobs

Explanation

Food businesses in New Zealand operate under either a registered food control plan or a national programme, and these set out the legal requirements for safe production. The plan or programme must match the type of food activity the business carries out. Other documents such as brochures or feedback forms have no legal standing as food safety requirements.

Question 2Practise food safety methods in a food business under supervision

A food handler in a New Zealand food business develops vomiting and diarrhoea before a shift. What is the correct action under food safety practice?

  1. Report to the supervisor and stay away from food handling duties Correct answer.
  2. Attend work but wear gloves while preparing food
  3. Attend work and take medication to control the symptoms
  4. Attend work but avoid direct contact with customers only

Explanation

Symptoms such as vomiting and diarrhoea can indicate a foodborne illness that may be passed to food and then to consumers. The handler must tell the supervisor and be excluded from food handling until cleared. Gloves, medication or avoiding customers do not remove the risk of contaminating food.

Question 3Practise food safety methods in a food business under supervision

Which practice best prevents cross-contamination in a food business kitchen?

  1. Wiping hands on a shared cloth after handling raw poultry
  2. Storing raw meat above ready-to-eat food in the chiller
  3. Using separate colour-coded chopping boards for raw meat and ready-to-eat food Correct answer.
  4. Rinsing the same knife briefly between raw chicken and salad preparation

Explanation

Separate colour-coded equipment keeps raw meat and ready-to-eat food apart so pathogens from raw animal products cannot transfer to food eaten without further cooking. A brief rinse does not clean a knife adequately, and shared cloths spread bacteria. Storing raw meat above ready-to-eat food allows drips to contaminate the food below.

Question 4Practise food safety methods in a food business under supervision

What is the correct temperature range for a refrigerator used to store potentially hazardous food in a food business?

  1. Between 0 degrees Celsius and 4 degrees Celsius Correct answer.
  2. Between 15 degrees Celsius and 20 degrees Celsius
  3. Between 25 degrees Celsius and 30 degrees Celsius
  4. Between 8 degrees Celsius and 12 degrees Celsius

Explanation

Cold storage slows bacterial growth, and potentially hazardous food should be held at or below about 4 degrees Celsius, with refrigeration typically operating between 0 and 4 degrees Celsius. Warmer ranges allow rapid multiplication of bacteria. Regular monitoring and recording of fridge temperatures is expected practice.

Question 5Practise food safety methods in a food business under supervision

A food handler is about to start preparing sandwiches. What is the correct hand hygiene step before handling the food?

  1. Apply hand sanitiser only, without washing
  2. Rinse hands quickly under cold water only
  3. Wipe hands on an apron before starting
  4. Wash hands with soap and warm water, then dry them thoroughly Correct answer.

Explanation

Effective hand washing uses soap and warm water, with thorough drying, to remove dirt and microorganisms. Sanitiser alone is not a substitute for washing when hands are visibly soiled or before food handling. Rinsing with cold water or wiping on an apron does not clean the hands.

Question 6Practise food safety methods in a food business under supervision

What does the term 'ready-to-eat food' mean in a food business?

  1. Food that is still frozen and needs thawing before use
  2. Food that is only used as an ingredient in cooked dishes
  3. Food that has been cooked but must be reheated before serving
  4. Food that will be eaten without further cooking or processing to make it safe Correct answer.

Explanation

Ready-to-eat food is food intended to be consumed without any further step that would kill or reduce pathogens, such as cooking. It therefore needs careful handling to avoid contamination. Foods that will be cooked or reheated do not fall into this category.

Question 7Practise food safety methods in a food business under supervision

Which action shows a food handler is following correct personal hygiene practice in a food business?

  1. Tasting food with a used spoon and returning it to the pot
  2. Tying back long hair and removing jewellery before handling food Correct answer.
  3. Wearing a watch and rings while preparing salads
  4. Chewing gum while plating meals for customers

Explanation

Tying back hair and removing jewellery reduces the risk of physical contamination such as hair or loose stones falling into food. Watches and rings harbour bacteria and can fall into food. Chewing gum and reusing a tasting spoon also risk contaminating food.

Question 8Practise food safety methods in a food business under supervision

What is the purpose of a cleaning and sanitising schedule in a food business?

  1. To define what, how often and how each surface or item is cleaned and sanitised Correct answer.
  2. To record staff holiday leave and shift rosters
  3. To describe the menu items on offer each day
  4. To list the prices of cleaning chemicals for ordering purposes

Explanation

A cleaning and sanitising schedule sets out the surfaces and equipment to be cleaned, the frequency, the method and the chemicals used, so cleaning is consistent and verifiable. It is a food safety record, not a purchasing or rostering document. Following the schedule helps prevent contamination.

Question 9Practise food safety methods in a food business under supervision

A batch of cooked rice has been left in the warm kitchen for several hours. Why is this a food safety concern?

  1. Rice is a low-risk food that never supports bacterial growth
  2. Cooked rice becomes poisonous automatically once it cools down
  3. Rice absorbs bacteria only when it is refrigerated
  4. Warm temperatures allow bacteria such as Bacillus cereus to multiply in cooked rice Correct answer.

Explanation

Cooked rice held in the warm temperature danger zone can support rapid growth of bacteria, including Bacillus cereus, which may produce toxins. Rice should be cooled quickly and refrigerated if not served promptly. Rice is not a low-risk food once cooked and moist.

Question 10Practise food safety methods in a food business under supervision

A food handler must cool a large pot of soup quickly for storage. Which method best supports safe cooling?

  1. Place the whole hot pot in the fridge with the lid on
  2. Leave the pot on the bench overnight to cool
  3. Add ice made from untreated water to the pot
  4. Divide the soup into shallow containers and refrigerate promptly Correct answer.

Explanation

Splitting hot food into shallow containers increases the surface area so it cools rapidly through the danger zone. A large lidded pot cools too slowly and stays warm for hours. Bench cooling and untreated ice introduce further risks.

Question 11Practise food safety methods in a food business under supervision

A delivery of chilled chicken arrives at 12 degrees Celsius. What should the receiving food handler do?

  1. Accept it and place it straight into the freezer
  2. Accept it and record the temperature as acceptable
  3. Accept it because chicken will be cooked later anyway
  4. Reject or quarantine the delivery and inform the supervisor Correct answer.

Explanation

Chilled food should arrive at a safe cold temperature, generally around 4 degrees Celsius or below. A delivery at 12 degrees Celsius has been held too warm and may be unsafe, so it should be rejected or held and the supervisor informed. Later cooking does not make accepting a temperature-abused delivery correct practice.

Question 12Practise food safety methods in a food business under supervision

Which practice correctly manages a food allergen risk in a food business?

  1. Removing allergen labels from packaged food to save time
  2. Keeping a documented list of allergens in each dish and communicating it to staff and customers Correct answer.
  3. Assuming customers will mention allergies if they have any
  4. Relying on the chef's memory of which dishes contain nuts

Explanation

Allergen management requires knowing which allergens are present in each dish and communicating this clearly to staff and customers. Relying on customers to volunteer information or on memory is unreliable and dangerous. Removing labels removes critical safety information.

Question 13Practise food safety methods in a food business under supervision

What is the main reason for keeping a record of fridge and freezer temperatures in a food business?

  1. To advertise the business's environmental credentials
  2. To calculate the electricity bill for the refrigeration unit
  3. To decide which staff member should clean the fridge
  4. To provide evidence that temperature controls were maintained and to detect problems early Correct answer.

Explanation

Temperature records show that food was held under safe conditions and help identify equipment faults or trends before food becomes unsafe. They are a verification tool for the business's food safety controls. They are not used for billing, cleaning rosters or marketing.

Question 14Practise food safety methods in a food business under supervision

A food handler notices a mouse dropping near a dry storage shelf. What is the most appropriate response?

  1. Cover the area with a box and keep working
  2. Report it, isolate affected stock and arrange pest control follow-up Correct answer.
  3. Sweep the dropping away and continue using the stock
  4. Ignore it because one dropping is not a problem

Explanation

Signs of pests indicate a potential contamination and infestation problem that must be reported and managed. Affected stock should be isolated and pest control arranged, and the cause investigated. Simply sweeping away or hiding the evidence leaves the risk in place.

Question 15Practise food safety methods in a food business under supervision

Why should raw and cooked foods be stored separately in a chiller?

  1. To save space by grouping similar packaging types
  2. To prevent pathogens from raw food transferring to cooked food that will not be cooked again Correct answer.
  3. To keep the chiller shelves looking tidy for inspections
  4. To make stock rotation faster during service

Explanation

Raw foods can carry pathogens that would be killed by cooking, but cooked or ready-to-eat foods may not undergo further cooking. Separating them, and storing raw food below cooked food, prevents cross-contamination. Tidiness, space and rotation are not the safety reason.

Question 16Practise food safety methods in a food business under supervision

A food handler has a cut on their hand. What is the correct way to manage it before food work?

  1. Cover it with a waterproof dressing and, where required, a glove, and report it Correct answer.
  2. Continue working and wash the cut only at the end of the shift
  3. Cover it with a cloth bandage that is not waterproof
  4. Leave it uncovered so it can dry out during the shift

Explanation

Cuts must be covered with a waterproof dressing to stop blood and bacteria entering food, and the injury should be reported so it can be managed. A cloth bandage is not waterproof and can shed fibres. Leaving a cut uncovered or ignoring it risks contamination.

Question 17Practise food safety methods in a food business under supervision

What is the correct way to thaw frozen chicken before cooking?

  1. Thaw it in warm water in a shared sink with salad
  2. Thaw it on the kitchen bench at room temperature all day
  3. Thaw it in the refrigerator or under cold running water, away from other food Correct answer.
  4. Thaw it by leaving it in a warm oven overnight

Explanation

Thawing in the refrigerator or under cold running water keeps the food out of the temperature danger zone while it defrosts. Bench thawing, warm water or a warm oven allow the outer surface to reach unsafe temperatures while the centre is still frozen. Thawing liquid must also be kept away from other food.

Question 18Practise food safety methods in a food business under supervision

A supervisor asks a new food handler to check whether a cooked dish has reached a safe internal temperature. Which action is correct?

  1. Judge doneness by the colour of the surface only
  2. Assume it is safe because it has been in the oven for a set time
  3. Insert a clean probe thermometer into the thickest part and record the reading Correct answer.
  4. Touch the outside of the dish with a bare hand

Explanation

A calibrated probe thermometer inserted into the thickest part confirms the food has reached a safe internal temperature, and the reading should be recorded. Surface colour, touch or time alone are unreliable indicators. Measuring and recording gives verifiable evidence of control.

Question 19Practise food safety methods in a food business under supervision

What does 'stock rotation' using the first-in, first-out principle achieve in a food business?

  1. Newer stock is used first because it is fresher
  2. Older stock is used before newer stock, reducing the risk of expired food being sold Correct answer.
  3. Stock is rearranged so the labels face the front only
  4. Stock is rotated between fridges to balance the load

Explanation

First-in, first-out rotation ensures older stock is used before newer stock, which reduces the chance of food passing its use-by date and being sold. It is a food safety control, not simply a tidiness or load-balancing exercise. Checking dates supports the same goal.

Question 20Practise food safety methods in a food business under supervision

A food handler is cleaning a food preparation bench. What is the correct sequence for effective cleaning and sanitising?

  1. Clean off visible soil, then apply sanitiser and allow the required contact time Correct answer.
  2. Wipe with a dry cloth only and move on
  3. Apply sanitiser first, then wipe off the visible soil
  4. Rinse with water only and dry with a shared towel

Explanation

Surfaces must first be cleaned to remove visible soil, because sanitiser works poorly on dirty surfaces. The sanitiser then needs to remain for its specified contact time to be effective. Sanitising first, dry wiping or water-only rinsing do not achieve a clean, sanitised surface.

Question 21Practise food safety methods in a food business under supervision

Which situation most clearly shows that a food business's food safety controls have failed and require corrective action?

  1. A delivery of frozen goods arrived at minus 18 degrees Celsius
  2. A cleaning schedule has been signed off after the shift
  3. A chiller has been running at 10 degrees Celsius for several hours with hazardous food inside Correct answer.
  4. A staff member has completed their food safety training record

Explanation

A chiller running at 10 degrees Celsius for hours means hazardous food has been held in the danger zone, so the control has failed and corrective action is needed. Completed training, signed cleaning records and correctly frozen deliveries indicate controls working as intended. Corrective action should also address the cause.

Question 22Practise food safety methods in a food business under supervision

A food handler is asked to verify that a sanitiser is being used correctly. Which factor is most important to check?

  1. The sanitiser bottle has an attractive label
  2. The concentration and contact time match the manufacturer's instructions Correct answer.
  3. The sanitiser is stored next to the food preparation area
  4. The sanitiser was the cheapest option available

Explanation

A sanitiser only works effectively at the correct concentration and with the specified contact time; too weak a mix or too short a contact time leaves pathogens alive. Label appearance and price do not determine effectiveness. Storing chemicals next to food is itself a contamination risk and should be avoided.

Question 23Practise food safety methods in a food business under supervision

A food business wants to confirm that its food safety practices are working over time. Which approach best provides this assurance?

  1. Regularly reviewing records and verification activities such as temperature logs and cleaning checks Correct answer.
  2. Asking staff once at induction whether they understand food safety
  3. Waiting until a customer complains before checking practices
  4. Assuming that a busy kitchen must be operating safely

Explanation

Verification involves regularly reviewing records and checks, such as temperature logs and cleaning sign-offs, to confirm controls are consistently applied. A one-off induction question, waiting for complaints or assuming safety from busyness does not provide evidence that practices are working. Verification should be planned and ongoing.

Question 24Practise food safety methods in a food business under supervision

Two food handlers disagree about whether a cooked dish left out for three hours can be served. What is the soundest food safety reasoning?

  1. It can be served if it still smells normal to the staff
  2. Food held in the danger zone for an extended period should be discarded because bacterial growth and toxin formation may have occurred Correct answer.
  3. It can be served because it was cooked earlier in the day
  4. It can be served if it is reheated briefly at any temperature

Explanation

Prolonged holding in the temperature danger zone allows bacteria to multiply and some to form heat-stable toxins that reheating will not destroy. Smell is not a reliable indicator of safety, and brief reheating does not guarantee the food is safe. The precautionary and correct decision is to discard the food.

Question 25Practise food safety methods in a food business under supervision

A food handler observes a colleague drying their hands on a tea towel used for wiping benches. What is the best response under food safety practice?

  1. Join in because the towel is convenient
  2. Point out the cross-contamination risk and direct them to use a clean hand-drying method Correct answer.
  3. Ignore it because the towel looks clean
  4. Report the colleague to customers immediately

Explanation

A tea towel used on benches can carry pathogens, so drying hands on it recontaminates clean hands and undermines hand hygiene. The correct response is to raise the issue and ensure a clean, appropriate hand-drying method is used. Ignoring it or copying it spreads the risk, and involving customers is not the right first step.

Question 26Practise food safety methods in a food business under supervision

Under the Food Act 2014, which document sets out the food safety steps a food business must follow to keep food safe?

  1. A customer complaints register
  2. A food control plan or national programme Correct answer.
  3. An employment agreement
  4. A supplier price list

Explanation

The Food Act 2014 requires food businesses to operate under a food control plan or a national programme, depending on the risk of their activities. These documents describe the procedures the business must follow to make safe food.

Question 27Practise food safety methods in a food business under supervision

A food handler is unsure whether a task is allowed under the business's food control plan. What is the most appropriate first step?

  1. Skip the task and leave it for the next shift
  2. Complete the task quickly then report it later
  3. Check the plan or ask the supervisor before continuing Correct answer.
  4. Ask another new food handler what they think

Explanation

The food control plan is the reference for what is permitted, and supervisors are responsible for guiding staff. Checking before acting prevents food safety breaches rather than creating one.

Question 28Practise food safety methods in a food business under supervision

Which of these is a potential food safety hazard that a food handler should report to a supervisor?

  1. A delivery of fresh herbs
  2. A change in the staff roster
  3. A cracked food storage container that may harbour bacteria Correct answer.
  4. A new brand of dishwashing liquid

Explanation

A damaged container can trap food and bacteria and cannot be effectively cleaned, so it is a physical and microbiological hazard. Hazards must be reported so they can be corrected.

Question 29Practise food safety methods in a food business under supervision

What is the main purpose of washing hands with soap and warm water before handling food?

  1. To keep the hands soft during long shifts
  2. To remove the smell of previous ingredients
  3. To remove and reduce microorganisms that could contaminate food Correct answer.
  4. To make gloves easier to put on

Explanation

Correct handwashing physically removes soil and substantially reduces microorganisms on the hands. This prevents pathogens being transferred to food, surfaces and equipment.

Question 30Practise food safety methods in a food business under supervision

Which surface should a food handler sanitise before use?

  1. A shelf in a dry store holding sealed cans
  2. The outside of a closed freezer door
  3. A bench that will be used to prepare ready-to-eat sandwiches Correct answer.
  4. The floor near the rubbish bin

Explanation

Surfaces that contact ready-to-eat food must be cleaned and sanitised because that food will not receive a later kill step. The sandwich contact surface is a direct contamination route.

Question 31Practise food safety methods in a food business under supervision

A food handler has diarrhoea and vomiting. What should they do?

  1. Work only on the cold larder section
  2. Wear gloves and continue preparing food
  3. Stay away from food work and tell the supervisor Correct answer.
  4. Take a painkiller and finish the shift

Explanation

Gastrointestinal illness can be transmitted through food, and exclusion from food handling is the standard control. The supervisor must be told so the business can manage staffing and risk.

Question 32Practise food safety methods in a food business under supervision

Why must food contact surfaces be dried or allowed to air dry after sanitising?

  1. Drying makes the sanitiser more expensive to use
  2. Residual moisture can allow microorganisms to survive and multiply Correct answer.
  3. Dry surfaces are easier to photograph for records
  4. Wet surfaces make the kitchen look untidy

Explanation

Standing water can support microbial growth and dilute or carry sanitiser residues. Drying or air drying helps ensure the sanitising step achieves its intended effect.

Question 33Practise food safety methods in a food business under supervision

Which activity is a food handler permitted to do in a food preparation area?

  1. Smoke near the open kitchen door
  2. Eat a sandwich while plating salads
  3. Keep a personal mobile phone on the prep bench
  4. Store a covered drink in a designated area away from food Correct answer.

Explanation

Eating, drinking, smoking and similar activities are kept away from food and food contact surfaces because they can contaminate food. A covered drink in a designated area is the usual permitted arrangement.

Question 34Practise food safety methods in a food business under supervision

A food handler needs to check the temperature of a cooked chicken breast. Where should the probe be placed?

  1. Into the thickest part of the meat Correct answer.
  2. In the air above the chicken
  3. Against the outside skin of the meat
  4. On the tray beside the chicken

Explanation

The coldest point is normally the thickest part of the food, so probing there confirms the whole item reached the required temperature. Surface or air readings do not show the internal temperature.

Question 35Practise food safety methods in a food business under supervision

Which practice best prevents cross-contamination between raw meat and salad ingredients in the same chiller?

  1. Placing salad directly under an uncovered raw meat tray
  2. Storing raw meat below salad in a covered container Correct answer.
  3. Stacking the salad on top of the raw meat tray
  4. Storing raw meat and salad on the same shelf side by side

Explanation

Raw meat is stored below ready-to-eat food and in a covered container so juices cannot drip onto the salad. This is the standard separation control in a chiller.

Question 36Practise food safety methods in a food business under supervision

A food handler is about to use a sanitiser on a food contact surface. Which information source should be followed?

  1. The smell of the solution as a guide to strength
  2. The general advice that more sanitiser is always better
  3. The manufacturer's label directions for dilution and contact time Correct answer.
  4. A colleague's memory of how it was done last year

Explanation

Sanitisers work only at the specified concentration and contact time, so the label directions must be followed. Guessing or relying on memory can leave the surface inadequately treated.

Question 37Practise food safety methods in a food business under supervision

What should a food handler do with a chopping board that has deep scratches and cracks?

  1. Cover the cracks with a clean cloth
  2. Remove it from use and report it for replacement Correct answer.
  3. Turn it over and keep using it
  4. Scrub it harder after each use

Explanation

Deep scratches and cracks cannot be effectively cleaned and can harbour bacteria, so the board is no longer fit for food contact. It should be removed from service and reported.

Question 38Practise food safety methods in a food business under supervision

A frozen product is labelled with a use-by date. What does that date mean for the business?

  1. The food is safe indefinitely if kept frozen
  2. The date is only a guide with no legal effect
  3. The food must not be sold or used after that date Correct answer.
  4. The food can be relabelled with a later date

Explanation

A use-by date is a safety date, and food must not be sold or used after it. Freezing does not extend the use-by date of the product.

Question 39Practise food safety methods in a food business under supervision

A food handler is receiving a delivery of frozen fish. Which observation indicates the delivery should be rejected?

  1. The temperature is at the required frozen level
  2. The fish shows evidence of thawing and refreezing Correct answer.
  3. The packaging is clean and undamaged
  4. The delivery arrives within the agreed time

Explanation

Signs of thawing and refreezing, such as large ice crystals or misshapen product, mean the cold chain may have been broken. The delivery should be rejected and the supervisor informed.

Question 40Practise food safety methods in a food business under supervision

A food handler is mopping the floor while food is being prepared nearby. What is the main food safety risk?

  1. The food may cool down too quickly
  2. The mop may wear out faster
  3. Dirty water and aerosols can contaminate food or surfaces Correct answer.
  4. The floor may become too slippery

Explanation

Cleaning floors during food preparation can splash or aerosolise contaminated water onto food and food contact surfaces. Cleaning is normally scheduled away from active food preparation or done so food is protected.

Question 41Practise food safety methods in a food business under supervision

A food handler is asked to verify that a thermometer is working correctly. Which action is appropriate?

  1. Shake it vigorously before each use
  2. Rely on the reading from the previous shift
  3. Check it against a known reference such as an ice-point check Correct answer.
  4. Compare it with a wall clock

Explanation

Thermometers must be verified so readings can be trusted, and an ice-point check is a common reference method. An inaccurate thermometer could allow unsafe food to be accepted.

Question 42Practise food safety methods in a food business under supervision

A food handler notices that a cooked dish has been held at 45 degrees Celsius for two hours. What is the soundest food safety decision?

  1. Add fresh ingredients to lower the temperature
  2. Reheat it and return it to the same holding unit
  3. Serve it quickly before it cools further
  4. Treat the dish as unsafe and follow the business's corrective action Correct answer.

Explanation

Hot food must be held above the safe hot-holding temperature, and two hours in the danger zone allows pathogens to multiply. The dish should be handled under the business's corrective action procedure rather than served.

Question 43Practise food safety methods in a food business under supervision

Which record best demonstrates that a food business monitored its chiller over a week?

  1. A note that the chiller was purchased last year
  2. A dated temperature log with readings and initials Correct answer.
  3. A list of staff who worked that week
  4. A copy of the menu for the week

Explanation

A dated log with readings and initials shows what was checked, when, and by whom. This is the evidence a verifier would look for to confirm monitoring occurred.

Question 44Practise food safety methods in a food business under supervision

A food handler is unsure whether a cleaning chemical is food-safe for a preparation bench. What should they do?

  1. Use it only on the floor instead
  2. Dilute it heavily to be safe
  3. Check the label and the business's approved chemical list before use Correct answer.
  4. Use it because it looks similar to the usual product

Explanation

Only approved chemicals appropriate for food contact surfaces should be used, and the label states the approved use. Checking before use prevents chemical contamination of food.

Question 45Practise food safety methods in a food business under supervision

A food handler sees a colleague return to food preparation after using the toilet without washing their hands. What is the best response?

  1. Ignore it to avoid conflict
  2. Intervene immediately and remind them to wash their hands Correct answer.
  3. Wait until the end of the shift to mention it
  4. Report it only if a customer complains

Explanation

Handwashing after using the toilet is a critical control, and contamination can occur within seconds. The handler should intervene at once and, where needed, inform the supervisor.

Question 46Practise food safety methods in a food business under supervision

A business finds that its chiller temperature records have gaps on several days. Which action best addresses this as a food safety control failure?

  1. Investigate the cause and put a corrective action in place Correct answer.
  2. Continue as normal because the food looked fine
  3. Delete the records so the gaps are not seen
  4. Backfill the missing readings from memory

Explanation

Gaps in monitoring mean the business cannot show the chiller was controlled, so the cause must be investigated and corrected. Falsifying or removing records undermines the whole food safety system.

Question 47Practise food safety methods in a food business under supervision

Two handlers disagree about whether to use the same cloth for wiping a raw meat bench and then a salad bench. What is the soundest food safety reasoning?

  1. Reusing the cloth saves time and water
  2. The salad bench is sanitised so the cloth does not matter
  3. A cloth used on raw meat can spread pathogens to the salad bench Correct answer.
  4. The cloth is fine if it looks clean to the eye

Explanation

A cloth used on a raw meat surface can pick up pathogens and transfer them to other surfaces, which is a cross-contamination route. Separate or freshly sanitised cloths must be used for different areas.

Question 48Practise food safety methods in a food business under supervision

A supervisor wants evidence that a new cleaning procedure is actually reducing contamination on a food contact surface. Which approach is most direct?

  1. Compare the cost of the new chemicals
  2. Count how many times the procedure was performed
  3. Ask staff whether the surface looks cleaner
  4. Take surface swabs for microbial testing after cleaning Correct answer.

Explanation

Microbial swabbing directly measures whether contamination remains on the surface after cleaning. Appearance, frequency and cost do not show the microbiological outcome.

Question 49Practise food safety methods in a food business under supervision

A food handler finds that a batch of ready-to-eat food was prepared on a bench that had not been sanitised. What is the most defensible action?

  1. Discard the food without telling anyone
  2. Segregate the food, inform the supervisor and follow the corrective action Correct answer.
  3. Sanitise the bench now and leave the food as it is
  4. Sell the food quickly before it spoils

Explanation

Food prepared on an unsanitised surface may be contaminated, so it must be segregated and assessed under the business's corrective action. The supervisor needs to know so the cause is fixed and records are kept.

Question 50Practise food safety methods in a food business under supervision

A business wants to confirm that its food safety practices remain effective over time. Which approach best provides this?

  1. Reviewing the menu each season
  2. Relying on staff to report problems only when they occur
  3. A single check performed when the business first opened
  4. Scheduled internal verification checks with records reviewed by the supervisor Correct answer.

Explanation

Ongoing verification through scheduled checks and record review shows whether controls continue to work. A one-off check or reliance on spontaneous reports does not demonstrate sustained effectiveness.